Brussels sprouts with pancetta

Recipe uploaded by

Gordon Ramsay

3 ratings

Recipe by Gordon Ramsay

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1. Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

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• FOod

  02 December 2007

  FOod rated and commented on this recipe

  

  

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• Roseleanor

  20 December 2007

  Roseleanor rated and commented on this recipe

  

  Tried this recipe last year, and will be using it again this year. Lovely crunchy texture & the flavour combination works great.

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• David Lawrence

  21 December 2007

  David Lawrence commented on this recipe

  Trying it out for christmas dinner will let you know the result

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• yummy

  01 January 2008

  yummy rated and commented on this recipe

  

  The best brussel sprouts ever! Crunchy and flavoursome sprouts and gorgeous flavours with the pancetta!

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• funkychicken

  14 July 2008

  funkychicken commented on this recipe

  Made this at Christmas and again with Sunday lunch. Totally brilliant flavours and rich enough that you don't have to faff around with the rest of the ingredients. Very nice - give it a try!

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Ingredients

• 1kg Brussels sprouts
• 100g thinly sliced pancetta , cut into 2cm strips
• about 4 tbsp hot goose fat
• a handful of shredded sage

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Serves 6

Preperation and cooking times

Ingredients

• 1kg Brussels sprouts
• 100g thinly sliced pancetta , cut into 2cm strips
• about 4 tbsp hot goose fat
• a handful of shredded sage

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